We are still planning to have the hayride tours and cow/sheep visits on Saturday. The lambs are friendly and adorable! But we will not have pizza.

At about the time that we made the pizza oven and started making more than 20 pizzas at a time, Rob discovered that he needed the help of an electric mixer to make the dough. So we borrowed my mother's KitchenAid, which started to overheat. Then we went out on a limb and bought a Professional-grade KitchenAid, which has a more powerful motor. Last year for the Burgers and Brews for the Bay event, Rob made dough for 200 pizzas. He had two mixers going and kept bags of ice on the motors to keep them cool. But now the Professional grade mixer has overheated and broken.

We will fix the motor, but considering that pizza dough seems to be the equivalent of a summit climb of Mount Everest for a mixer, we've ordered a Commercial grade version. Why is a Commercial grade motor stronger than a Professional grade? Who knows, but they assure us it is.

Unfortunately, we don't think it will arrive in time to make all the dough for Saturday, so we're not promising pizzas for the Open House. We considered kneading the dough by hand, but we have lots of crops to plant, and they take priority. Our first week of harvest is coming soon!

Stay tuned, for more pizza news, and in the meantime, we look forward to seeing you Saturday.

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